Greek Salad with Salmon
INGREDIENTS
1 frozen salmon fillet, skin-on (6–7 oz), thawed
2 cups arugula, washed and dried
½ cup cherry tomatoes, halved
¼ cup cucumber, sliced
2 Tbsp red onion, thinly sliced
2 Tbsp black olives, sliced or whole
2 Tbsp feta cheese, crumbled
Greek Dressing (or use house Greek vinaigrette):
1½ Tbsp olive oil
1 tsp red wine vinegar
¼ tsp dried oregano
Salt and black pepper, to taste
DIRECTIONS
Salmon: Season salmon lightly with salt and pepper. Grill or pan-sear skin-side down until skin is crisp and flesh is cooked through (internal temp 145°F). Hold warm.
Salad Base: In a mixing bowl, combine arugula, tomatoes, cucumber, red onion, and olives.
Dress: Lightly toss vegetables with Greek dressing. Adjust seasoning as needed.
Plate: Arrange dressed salad on a chilled plate or bowl.
Finish: Place salmon fillet on top. Garnish with feta cheese. Serve immediately.
